Everyone has an opinion about chili con carne. Arguably, it is the most contentious food in the world, triggering debates as to its origin, authenticity, preparation, and influence on international culinary practices. While researching chili for this exclusive report, I found a treasure trove of controversial opinions and observations. It is my pleasure to share them with readers with a literary bent–or those who are just bent, period. But first, all of you bow your heads. The full article is here.
The following two tabs change content below.
Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
Latest posts by Dave DeWitt (see all)
- Enchiladas Verdes con Chile Pasado - 02/08/2023
- Smoked Oysters with Ancho Chile Sauce - 01/13/2023
- Machaca Sierra Madre - 01/11/2023